So I had a rack of lamb thawing out in the fridge, and wanted to try this semi-extravagent recipe (thanks to my mama) with a whole mishmash of spices. I heeaded home from the library, planning to stop at the grocery store near my apartment to gather all my ingredients and what do you know -CLOSED. Blast. Stupid Sunday's and everything in Guelph closing at 7 pm..... Instead, I opted for a much simpler recipe, but one that still tasted pretty amazing. My new cooking rule: When you don't have spices, sauces, or decent ingredients to make a fancy marinade - use mustard.
|1. In a small bowl, mix dijon mustard and honey dijon mustard (the grainy kind)|
with salt, pepper, and a spice blend (I used Mrs. Dash Original Blend)
|2. Rub the spread over the lamb, making sure to get the sides and in the|
|(Rack of lamb, evenly coated with the mustard rub)|
4. Put a tbsp of oil in a pan, and sear the lamb over high heat. This only needs
max 1 minute on each side!
|5. Transfer the lamb to a lightly oiled roasting dish and place in the oven, |
at 435 degrees. Cook for 15 minutes, until insides are just pink.
|6. Pair with vegetables and a side salad.|